Na Restaurant
Taipei CityDa'an DistrictJapanese restaurant
A Japanese kappo–teppanyaki course, moving from seafood and steak to fried rice.
At a Glance
Cash only
Signature Dishes
水姑娘 lobster
Steamed, then lightly seared on the teppan: slightly crisp outside, springy meat, with lobster-roe sauce and a pronounced sweetness.
Spanish seafood short pasta
The pasta can be springy with a slight toasted-rice-crust feel, but may also be firm and crisp; matsuba crab with kumquat or saffron.
Matsuba crab steamed egg custard
Silky steamed egg custard, almost melting, with savory crab notes and a delicate texture.
South African abalone
The abalone is firm and chewy; sweet, crisp green bamboo shoots add contrast, while abalone-liver sauce makes the flavor more complex.
Teppan fried rice
Distinct rice grains and wok hei, layered with beef-tongue chili sauce and an onsen egg.
At a Glance
- Peak hours
- Dinner is popular.
- Reservation
- A past reservation required a bank transfer of the deposit within three days.
What you should know
Best for
- Those who enjoy a high-end dining experience
Hidden costs
- Sparkling water NT$100; mineral water NT$220
What you should know
- A past course was recorded as 12 small dishes.
- Parking options include a paid indoor car park and paid roadside spaces.
- A past visit recorded loud conversation from neighboring tables.